From Healthy Recipes to Delicious Desserts

Menu

Pumpkin Caramel Pretzel Bars

Since fall is in the air and that means pumpkin time, I decided to make a delicious pumpkin dessert. Now that I am thinking about it, I think this would be a hit anytime of the year. It is a pumpkin shortbread cookie with a homemade caramel glaze. Then to top it off with the crushed pretzels, oh….yes. It’s sweet and salty. So, go ahead and indulge, your guaranteed to fall in love.

Ingredients:

For the pumpkin cookie layer:

1 3/4 cups flour

1/4 cup sugar

1/2 teaspoon cinnamon

5 Tablespoon pumpkin puree

10 Tablespoons butter, cut into 1″ pieces

For the caramel layer:

12 Tablespoon butter

1 (14-ounce) can sweetened condensed milk

4 Tablespoons agave nectar

For the topping:

1 cup crushed salted pretzels

Directions:

For the pumpkin cookie layer:

Preheat oven to 325° and spray 8″ square baking dish with cooking spray and line the bottom of the dish with parchment paper.

4. Pierce batter with a fork and bake for 5 minutes. Then lower the temperature to 300° and bake for another 30-35 minutes or until batter is light golden brown.

5. Place pan on wire rack and allow to cool completely.

For Carmel Topping:

In a large microwave-safe bowl, melt measured butter. Stir in condensed milk and agave nectar, whisk together until combined. Heat in microwave for about 6 minutes. Make sure to stir the mixture every 30 seconds, the mixture will be boiling. The caramel is ready when it is a light golden brown color and a thicker consistency. Make sure to keep a close eye on caramel while microwaving, it can easily boil over.